Thursday, 12 June 2008

Chocolate Pye

Work the above ingreds. into a paste and knead into a ball. On a sugared surface, roll out to a round of approx. 20cm. (8") - for a non-stick flan tin. Roll to about 1/4" thick, and leave to dry for approx. 30 mins. Then place it carefully into the tin and decorate the edges with the finger/thumb technique.Line the crust, just with foil, and bake blind in a preheated oven for 20-25 mins at 180 deg.C.Watch carefully to avoid scorching.

Melt the choc. in a bowl set over hot water, then mix in the cream - stirring all the time to prevent splitting.Remove from the heat and as the choc. starts to set, beat the mixture to a light foam. Allow to cool for a minute or two before pouring into the cooled crackling crust. Leave to set. Decorate with toasted almonds (and rose petals).If this crust seems too fiddly - try a thickish layer of finely crushed chocolate digestive biscuits - with some melted butter to bind. Leave a few minutes to set, then pour the filling over.Probably not quite as good - but you never know ............. !

This is an 18th century recipe - c/o the Two Fat Ladies - Clarissa Dickson Wright and (the late) Jennifer Paterson. Especially for those who hate making pastry, but like pyes : (although the crust still needs rolling out.)

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I know there are just millions of 'foodie' blogs, with lots of lovely recipes, but I just had a fancy to share recipes - (nothing too fancy - just nice everyday cooking ) and the odd tip, comment or two. (It's also a good way to find my own recipes easily!)The recipes, and posts, will be a bit of a mixed bunch - but here goes ............